Crust:

1. Preheat your oven to 350°F (175°C). Lightly coat a 13x9x2-inch baking pan with nonstick spray. (Optional: Line with foil for easy lifting later!)
2. In a medium bowl, mix graham cracker crumbs, sugar, and cinnamon. Stir in melted butter until well combined.
3. Press the crumb mixture firmly and evenly into the bottom of your prepared pan.
4. Bake for 10 minutes, or until the crust is lightly golden. Let cool completely on a rack.

Filling:

1. In a food processor or mixer, blend cream cheese and sugar until smooth, about 1 minute. Scrape down the sides as needed.
2. Add the 1/2 cup dulce de leche and blend until fully incorporated.
3. Add eggs, one at a time, blending just until mixed between each.
4. Add vanilla and mix until just combined.
5. Pour the filling over the cooled crust and smooth into an even layer.
6. Bake for 38–40 minutes, or until the center is just set and edges are slightly puffed. The center should feel slightly firm to the touch.
7. Let cool completely on a rack.

Topping:

1. In a microwave-safe bowl, mix 2/3 cup dulce de leche with 3 tablespoons heavy cream. Microwave in 10-second bursts, stirring in between, until pourable.
2. Add more cream if needed to reach a smooth, spreadable consistency.
3. Pour over the cooled cheesecake and spread evenly.
4. Chill in the fridge for at least 1 hour.

To Serve:

1. Cut cheesecake into 24 bars (4 long strips, then crosswise into 6).
2. Sprinkle with fleur de sel just before serving.